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Pecan & raisin muffins
serves 6
ingredients
350g/12oz plain flour
1 tablespoon baking powder
pinch of salt
100g/4oz caster sugar
2 eggs
150ml/5fl oz milk
50ml/2fl oz corn oil
1⁄4 teaspoon vanilla essence
75g/3oz pecan nuts,
roughly chopped
75g/3oz raisins
• Preheat the oven to 190°C/375°F/Gas mark 5. Grease a 12-hole
muffin tin.
• Sift the flour, baking powder and salt into a bowl. Mix in the sugar and
make a well in the centre. Lightly beat the eggs with the milk, oil and
vanilla essence, and pour into the centre of the dry ingredients. Mix
quickly to blend the flour with the liquid. Do not overmix – the mixture
should look slightly lumpy. Lightly stir in the nuts and raisins.
• Divide the mixture equally in the muffin tin and bake for 25 minutes or
until well risen, golden brown and cooked through. Leave in the tin to
cool for a few minutes. Serve warm or cold.
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